JP6687414B2 - Starch with high dietary fiber content and method for producing the same - Google Patents
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- Medicines Containing Plant Substances (AREA)
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Description
本発明は、食物繊維高含有澱粉及びその製造方法に関する。また、本発明は、該食物繊維高含有澱粉を含む飲食品に関する。 The present invention relates to a starch containing a high dietary fiber and a method for producing the same. The present invention also relates to foods and drinks containing the starch with a high dietary fiber content.
食物繊維は、「ヒトの消化酵素で消化されない食物中の難消化性成分の総体」として定義されており（非特許文献１）、近年の生活習慣病対策として積極的な摂取が推奨されている。
澱粉は、一般的にヒトの消化酵素で消化されやすいが、難消化性成分も少なからず含まれ、その成分を食物繊維源として利用できる。現在、澱粉に種々の処理を施し、澱粉中に含まれる食物繊維含量を増大させる技術がいくつか提案されている
Dietary fiber is defined as "total indigestible components in food that are not digested by human digestive enzymes" (Non-Patent Document 1), and active intake is recommended as a measure against lifestyle-related diseases in recent years. .
Starch is generally easily digested by human digestive enzymes, but contains a large amount of indigestible components, and these components can be used as a dietary fiber source. At present, several techniques have been proposed for subjecting starch to various treatments to increase the content of dietary fiber in starch.
例えば、食物繊維含量の高い高耐性粒状澱粉を得る方法として、高アミロース澱粉を湿熱処理及び次いでこの澱粉をアミラーゼにより処理する方法（特許文献１）、α−アミラーゼ耐性成分を含んでなるデンプンを得る方法として、高アミロースデンプンを水性アルコール中でその糊化温度より高い温度に加熱し冷却する方法（特許文献２）、食品級不溶性バルキング剤を得る方法として、多糖類を老化させ、次いで酵素的もしくは化学的に加水分解して洗浄する方法（特許文献３）、レジスタントでんぷん（ＲＳ）の高割合を含有するでんぷん調製物を得る方法として、部分的に分解された澱粉を老化処理する方法（特許文献４）、難消化性処理デンプンを得る方法として、原料デンプンの糊化物に超音波を照射したのち乾燥する方法（特許文献５）、難消化性澱粉の含有率の高い澱粉組成物を得る方法として、アミロース含有澱粉を、１６０〜２６０℃の温度、かつその温度の飽和蒸気圧以上の圧力を有する熱水と接触させる方法（特許文献６）などが開示されている。また、特許文献７には、ＡＯＡＣ法９９２．１６（１９９５）によるα−アミラーゼ消化に対して少なくとも約２０％の耐性を示すリン酸化デンプン、が開示されている。 For example, as a method of obtaining a highly resistant granular starch having a high dietary fiber content, a method of heat-treating a high-amylose starch with moisture and then treating this starch with amylase (Patent Document 1), and a starch containing an α-amylase-resistant component are obtained. As a method, high amylose starch is heated in aqueous alcohol to a temperature higher than its gelatinization temperature and cooled (Patent Document 2). As a method for obtaining a food-grade insoluble bulking agent, polysaccharides are aged and then enzymatically or As a method of chemically hydrolyzing and washing (Patent Document 3) and a method of obtaining a starch preparation containing a high proportion of resistant starch (RS), a method of aging a partially decomposed starch (Patent Reference 4), as a method for obtaining a resistant starch, a method of irradiating the gelatinized material of raw starch with ultrasonic waves and then drying it (special Reference 5), as a method for obtaining a starch composition having a high content of resistant starch, the amylose-containing starch is contacted with hot water having a temperature of 160 to 260 ° C. and a pressure equal to or higher than the saturated vapor pressure at that temperature. A method (Patent Document 6) and the like are disclosed. In addition, Patent Document 7 discloses phosphorylated starch that exhibits at least about 20% resistance to α-amylase digestion according to AOAC method 992.16 (1995).
しかしながら、これら難消化性成分、すなわち食物繊維の含有率が高い澱粉は、加工食品の製造に利用される場合、その加熱工程や押出形成工程で難消化性成分が減少することが知られている。そこで、食物繊維含量が高いだけではなく、加熱等の処理工程を経ても食物繊維含量が減少しにくい加工耐性に優れた食物繊維高含有澱粉を得ようと、これまでに種々検討がされている。例えば、特許文献８には、トリメタリン酸ナトリウム、またはトリメタリン酸ナトリウムとトリポリリン酸ナトリウムの組み合わせにより化学架橋され、湿熱処理されたデンプンが、過酷な方法で処理されてもその総食物繊維含量の５０％を超える繊維量を維持することが開示されている。しかし、該澱粉を製造するには、澱粉の化学架橋とは別に湿熱処理を実施する必要があり工程が煩雑になること、また得られる澱粉を食品に利用した場合、その食品の食感が悪くなるという問題があった。 However, it is known that these indigestible components, that is, starches having a high content of dietary fiber, are reduced in the indigestible components in the heating step or extrusion forming step when used in the production of processed foods. . Therefore, various studies have been made so far in order to obtain a starch with a high dietary fiber content not only having a high dietary fiber content but also having a high processing resistance in which the dietary fiber content does not easily decrease even after a treatment step such as heating. . For example, Patent Document 8 discloses that starch that has been chemically crosslinked with sodium trimetaphosphate or a combination of sodium trimetaphosphate and sodium tripolyphosphate and that has been subjected to heat-moisture treatment has a content of 50% of its total dietary fiber content even when treated by a harsh method. It is disclosed to maintain a fiber content above. However, in order to produce the starch, it is necessary to carry out a moist heat treatment in addition to the chemical cross-linking of the starch, which complicates the process, and when the obtained starch is used in food, the food has a bad texture. There was a problem of becoming.
また、特許文献９には、特定の分析値を満たすレジスタントスターチ高含有澱粉が、２００℃・２０分間加熱後にもレジスタントスターチ含有量が６０％以上と、耐性に優れることが記載されている。しかし、該レジスタントスターチ高含有澱粉を製造するには、アミロース高含有澱粉を酸処理する工程が必須であって、耐酸性を有する特殊な反応層を必要とするために経済上の観点から好ましくないこと、また、得られる澱粉は風味が悪い、という問題があった。 Further, Patent Document 9 describes that a starch with a high content of resistant starch that satisfies a specific analysis value has an excellent resistance with a resistant starch content of 60% or more even after heating at 200 ° C. for 20 minutes. . However, in order to produce the resistant starch-rich starch, a step of treating the amylose-rich starch with an acid is essential, and a special reaction layer having acid resistance is required, which is preferable from the economical viewpoint. There was a problem that the obtained starch did not have a good taste.
以上のとおり、これまでの食物繊維高含有澱粉は、その加工耐性、食感、風味は十分でなく、その製造方法についても依然として問題が残る。 As described above, the starches having a high dietary fiber content to date are not sufficient in the processing resistance, texture and flavor, and the production method thereof still has problems.
本発明の課題は、加工耐性に優れた食物繊維高含有澱粉、すなわち、加熱等の過酷な加工条件下でも食物繊維含量の減少率が低い食物繊維高含有澱粉を提供することにある。また、本発明の別の課題は、食物繊維高含有澱粉の簡易な製造方法を提供することにある。 An object of the present invention is to provide a starch with a high dietary fiber content that is excellent in processing resistance, that is, a starch with a high dietary fiber content that has a low rate of reduction in dietary fiber content even under severe processing conditions such as heating. Another object of the present invention is to provide a simple method for producing starch with a high dietary fiber content.
本発明者らは前記課題を解決すべく、食物繊維含量が高く、かつ、加熱による食物繊維含量の減少率が低い澱粉について鋭意検討する中で、特定の糊化開始温度を有する地下澱粉を原料として製造した架橋澱粉の食物繊維含量が高く、かつ、加工耐性に優れていることを見出し、更には、該澱粉を用いた加工食品の食感及び風味が良いことを見出した。
具体的には、糊化開始温度が７０℃以上である地下澱粉を原料とする架橋澱粉であって、食物繊維含量が９０％以上、かつ、澱粉固形分３０％水溶液において１２０℃・１時間加熱後の食物繊維含量が５５％以上である澱粉が、食品製造時の加熱、撹拌、押出の工程を経ても高食物繊維含量を維持でき、さらにはその加工食品の食感及び風味が好ましいことを見出した。
また、糊化開始温度が７０℃以上である地下澱粉１００質量部に対し、トリメタリン酸ナトリウム５．５〜８．５質量部と、硫酸ナトリウム及び／又は塩化ナトリウム１５〜２５質量部とを配合し、６〜１６時間反応させることで、食物繊維含量が高く、かつ、加工耐性に優れた澱粉を簡易に製造できることを見出した。
In order to solve the above-mentioned problems, the inventors of the present invention have made intensive studies on starches having a high dietary fiber content and a low reduction rate of the dietary fiber content due to heating, and the raw material is an underground starch having a specific gelatinization initiation temperature. It was found that the crosslinked starch produced as above had a high dietary fiber content and was excellent in processing resistance, and further that the processed food using the starch had good texture and flavor.
Specifically, it is a cross-linked starch made from underground starch having a gelatinization starting temperature of 70 ° C or higher and having a dietary fiber content of 90% or higher and a starch solid content of 30%, heated at 120 ° C for 1 hour. Starch having a dietary fiber content of 55% or more can maintain a high dietary fiber content even after the steps of heating, stirring and extruding during food production, and further, the texture and flavor of the processed food are preferable. I found it.
Moreover, 5.5-8.5 mass parts of sodium trimetaphosphate and 15-25 mass parts of sodium sulfate and / or sodium chloride are mix | blended with respect to 100 mass parts of underground starch whose gelatinization start temperature is 70 degreeC or more. It was found that a starch having a high dietary fiber content and excellent processing resistance can be easily produced by reacting for 6 to 16 hours.
すなわち、本発明は、以上の知見に基づき完成された、以下［１］〜［７］により構成される。
まず、第一の発明は、以下の食物繊維高含有澱粉を提供するものである。
［１］．糊化開始温度が７０℃以上である地下澱粉を原料とする架橋澱粉であって、食物繊維含量が９０％以上、かつ、澱粉固形分３０％水溶液の１２０℃・１時間加熱後の食物繊維含量が５５％以上である、食物繊維高含有澱粉。
［２］．地下澱粉が甘藷澱粉である、上記［１］に記載の食物繊維高含有澱粉。
第二の発明は、以下の飲食品を提供するものである。
［３］．上記［１］又は［２］に記載の食物繊維高含有澱粉を含む飲食品。
［４］．上記［１］又は［２］に記載の食物繊維高含有澱粉を含むベーカリー製品又は麺類製品。
第三の発明は、以下の食物繊維高含有澱粉の製造方法を提供するものである。
［５］．食物繊維高含有澱粉の製造方法であって、糊化開始温度が７０℃以上である地下澱粉１００質量部に対し、トリメタリン酸ナトリウム５．５〜８．５質量部と、硫酸ナトリウム及び／又は塩化ナトリウム１５〜２５質量部とを配合し、６〜１６時間反応させることを特徴とする、食物繊維高含有澱粉の製造方法。
［６］．地下澱粉が甘藷澱粉である上記［５］に記載の食物繊維高含有澱粉の製造方法。
第四の発明は、以下の食物繊維高含有澱粉を有効成分とする血糖値上昇抑制用食品組成物を提供するものである。
［７］上記［１］又は［２］に記載の食物繊維高含有澱粉を有効成分とする血糖値上昇抑制用食品組成物。
That is, the present invention is constituted by the following [1] to [7] completed based on the above findings.
First, the first invention provides the following starch with a high dietary fiber content.
[1]. A cross-linked starch made from underground starch having a gelatinization starting temperature of 70 ° C. or higher, and having a dietary fiber content of 90% or more and a starch solid content of 30%, the dietary fiber content after heating at 120 ° C. for 1 hour. Is a starch with a high dietary fiber content of 55% or more.
[2]. The starch with a high dietary fiber content according to the above [1], wherein the underground starch is sweet potato starch.
The second invention provides the following food and drink.
[3]. A food or drink containing the starch with a high dietary fiber according to the above [1] or [2].
[4]. A bakery product or noodle product containing the starch with a high dietary fiber content according to the above [1] or [2].
The third invention provides the following method for producing a starch with a high dietary fiber content.
[5]. A method for producing a starch having a high dietary fiber content, wherein 5.5 to 8.5 parts by mass of sodium trimetaphosphate and sodium sulfate and / or chlorinated is added to 100 parts by mass of underground starch having a gelatinization starting temperature of 70 ° C or higher. A method for producing a starch containing high dietary fiber, which comprises mixing 15 to 25 parts by mass of sodium and reacting for 6 to 16 hours.
[6]. The method for producing a starch containing a high dietary fiber according to the above [5], wherein the underground starch is a sweet potato starch.
A fourth aspect of the present invention provides a food composition for suppressing an increase in blood glucose level, which comprises the following starch containing a high dietary fiber as an active ingredient.
[7] A food composition for suppressing an increase in blood sugar level, which comprises the starch containing a high dietary fiber according to the above [1] or [2] as an active ingredient.
本発明によれば、食物繊維含量が高く、かつ、加工耐性に優れた澱粉を提供することができる。また、従来の食物繊維高含有澱粉は、食品、特にベーカリー製品や麺類製品などの小麦含有食品に使用した場合、その食品はボソボソとした食感となり、風味も悪くなっていたが、本発明の食物繊維高含有澱粉は、食品に使用しても食感及び風味に悪影響を及ぼさない。また、本発明の製造方法は、架橋処理などの一般的な反応装置に加えて、新たに耐酸性を有する特殊な反応層を準備する必要がない点で有効である。 According to the present invention, a starch having a high dietary fiber content and excellent processing resistance can be provided. Further, conventional starch containing a high dietary fiber, when used in food, particularly wheat-containing food such as bakery products and noodle products, the food has a crunchy texture, and the flavor is deteriorated, Starch with a high dietary fiber content does not adversely affect the texture and flavor when used in foods. Further, the production method of the present invention is effective in that it is not necessary to newly prepare a special reaction layer having acid resistance in addition to a general reaction apparatus such as a crosslinking treatment.
本発明における「糊化開始温度」とは、ラピッドビスコアナライザー（ＲＶＡ）を用いて、澱粉濃度６．０質量％の水懸濁液（懸濁液３０ｇ中に澱粉を絶乾物として１．８ｇを含有）を撹拌しながら１分間に１２℃の昇温速度で加熱したとき、澱粉の糊化によって粘度が発現する温度を意味する。 The "gelatinization start temperature" in the present invention means an aqueous suspension having a starch concentration of 6.0% by mass using Rapid Viscoanalyzer (RVA) (1.8 g of starch as an absolute dry substance in 30 g of suspension). When the (containing) is heated at a temperature rising rate of 12 ° C. for 1 minute with stirring, it means the temperature at which viscosity is developed by gelatinization of starch.
本発明における「地下澱粉」とは、地下茎又は根に含まれる澱粉を指し、具体的には、馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉、サトイモ澱粉、葛澱粉、モチ種馬鈴薯澱粉、モチ種タピオカ澱粉などが挙げられる。 The “subterranean starch” in the present invention refers to starch contained in rhizomes or roots, and specifically, potato starch, tapioca starch, sweet potato starch, taro starch, kudzu starch, waxy potato starch, waxy tapioca starch, etc. Is mentioned.
本発明の食物繊維高含有澱粉を製造するための原料澱粉として使用する「糊化開始温度が７０℃以上である地下澱粉」としては、例えば、甘藷澱粉のうち、糊化開始温度が７０℃以上である甘藷澱粉（例えば、商品名「甘藷の精」や「薩摩甘伝」（ＪＡ鹿児島））や、タピオカ澱粉が挙げられる。なお、地下澱粉であっても、糊化開始温度が７０℃未満の甘藷澱粉（例えば、商品名「こなみずき」（ＪＡ鹿児島））やモチ種のタピオカ澱粉を原料とする場合、本発明の加工耐性に優れた食物繊維高含有澱粉を得ることはできない。また、地上澱粉（小麦澱粉、米澱粉、トウモロコシ澱粉、緑豆澱粉、えんどう豆澱粉、モチ種小麦澱粉、モチ種米澱粉、モチ種トウモロコシ澱粉などの、種実澱粉）を原料とする場合は、糊化開始温度に関係なく、本発明の加工耐性に優れた食物繊維高含有澱粉を得ることはできない。 The “underground starch having a gelatinization starting temperature of 70 ° C. or higher” used as a raw material starch for producing the starch with a high dietary fiber content of the present invention includes, for example, sweet potato starch having a gelatinization starting temperature of 70 ° C. or higher. And sweet potato starch (for example, trade names “Amabuto no Sei” and “Satsuma Kanden” (JA Kagoshima)) and tapioca starch. Even if underground starch is used as a raw material, sweet potato starch having a gelatinization starting temperature of less than 70 ° C. (for example, trade name “Konamizuki” (JA Kagoshima)) or waxy tapioca starch is used as a raw material. It is not possible to obtain starch with a high dietary fiber content that is excellent in processing resistance. In addition, when ground starch (seed starch such as wheat starch, rice starch, corn starch, mung bean starch, pea starch, waxy wheat starch, waxy rice starch, waxy maize starch) is used as the raw material, the paste Regardless of the onset temperature, it is not possible to obtain the starch with a high dietary fiber content of the present invention, which is excellent in processing resistance.
本発明の「食物繊維高含有澱粉」とは、澱粉中に含まれる食物繊維含量が９０％以上、好ましくは９５％以上の澱粉を指す。食物繊維含量は、ＡＯＡＣ法９８５．２９（プロスキー法）により測定された値（不溶性食物繊維と高分子水溶性食物繊維の合算値）を用い、澱粉固形分あたりの換算値（％）で表示する。 The "starch with a high dietary fiber content" of the present invention refers to a starch having a dietary fiber content of 90% or more, preferably 95% or more contained in the starch. The dietary fiber content is expressed as a conversion value (%) per starch solid content using a value (total value of insoluble dietary fiber and high-molecular water-soluble dietary fiber) measured by AOAC method 985.29 (Prosky method). To do.
本発明において、「澱粉固形分３０％水溶液の１２０℃・１時間加熱後の食物繊維含量」とは、澱粉３０ｇ（固形分換算値）と水７０ｇを混合した澱粉懸濁液をレトルト処理用のパウチ袋に充填し、レトルト処理装置（加圧加熱殺菌装置）を用いて１２０℃・１時間処理後、フリーズドライ及び粉砕して測定した澱粉絶乾物中の食物繊維含量（絶乾物（％）を指す。なお、本加圧加熱条件は、食品製造工程で想定される最も過酷な加圧加熱殺菌条件である。よって、過酷な殺菌工程を経ない麺類やパン類といった水分含量の低い食品においては、実際には、上記値以上の食物繊維が含まれることになる。そして、本発明における「加工耐性に優れる」とは、上記条件下での処理後、その食物繊維含量が５５％以上であることを指す。 In the present invention, "dietary fiber content of a 30% starch solid content aqueous solution after heating at 120 ° C for 1 hour" means that a starch suspension obtained by mixing 30 g of starch (solid value) with 70 g of water is used for retort treatment. After filling the pouch bag and treating it at 120 ° C for 1 hour using a retort treatment device (pressure heating and sterilization device), freeze-drying and crushing to measure the dietary fiber content (absolute dry matter (%)) in the starch dry matter. Note that this pressure heating condition is the most severe pressure heating sterilization condition assumed in the food manufacturing process, so that in foods with low water content such as noodles and breads that do not undergo the severe sterilization process, Actually, the dietary fiber content is not less than the above value, and the term "excellent in processing resistance" in the present invention means that the dietary fiber content is 55% or more after the treatment under the above conditions. It means that.
本発明の食物繊維高含有澱粉は、先述のとおり、糊化開始温度が７０℃以上である地下澱粉を、架橋剤、塩及び水の存在下、ｐＨを調整しながら所定時間及び所定温度で反応させることにより得られる。架橋剤としては、トリメタリン酸ナトリウム又はオキシ塩化リンを使用することができるが、オキシ塩化リンはその腐食性から取扱いが難しく、トリメタリン酸ナトリウムのほうが利用しやすい。トリメタリン酸ナトリウムを使用する場合は、原料澱粉１００質量部に対して５．５〜８．５質量部、好ましくは６．０〜８．０質量部、より好ましくは６．５〜７．５質量部を使用すればよい。なお、架橋反応だけでなく、例えば、トリポリリン酸ナトリウム、無水酢酸、酢酸ビニル等によるエステル化、プロピレンオキサイドによるエーテル化などの反応を併用しても、本発明の食物繊維高含有澱粉を製造することができる。 As described above, the starch with a high dietary fiber content of the present invention reacts underground starch having a gelatinization starting temperature of 70 ° C. or higher in the presence of a crosslinking agent, salt and water at a predetermined time and a predetermined temperature while adjusting the pH. Can be obtained. As the cross-linking agent, sodium trimetaphosphate or phosphorus oxychloride can be used, but phosphorus oxychloride is difficult to handle because of its corrosiveness, and sodium trimetaphosphate is easier to use. When sodium trimetaphosphate is used, it is 5.5 to 8.5 parts by mass, preferably 6.0 to 8.0 parts by mass, and more preferably 6.5 to 7.5 parts by mass, relative to 100 parts by mass of the raw material starch. Parts may be used. In addition to the crosslinking reaction, for example, sodium tripolyphosphate, acetic anhydride, esterification with vinyl acetate, etc., etherification with propylene oxide, etc. in combination, to produce the dietary fiber-rich starch of the present invention You can
上記の架橋処理をする際に触媒として使用される塩は、例えば、硫酸ナトリウム及び／又は塩化ナトリウムが挙げられるが、装置の防錆処理や洗浄が不要となる点で、硫酸ナトリウムがより好ましい。これら塩の添加量は、原料澱粉１００質量部に対して、７．５〜２５質量部、好ましくは１０〜２２．５質量部、より好ましくは１５〜２０質量部である。 Examples of the salt used as a catalyst for the above-mentioned crosslinking treatment include sodium sulfate and / or sodium chloride, but sodium sulfate is more preferable because rust-preventing treatment and cleaning of the apparatus are not required. The amount of these salts added is 7.5 to 25 parts by mass, preferably 10 to 22.5 parts by mass, and more preferably 15 to 20 parts by mass with respect to 100 parts by mass of the raw material starch.
上記の架橋処理をする際に使用されるｐＨ調整剤は、一般的なｐＨ調整剤を使用すればよく、具体的には、水酸化ナトリウムなどが挙げられる。 As the pH adjuster used in the above-mentioned crosslinking treatment, a general pH adjuster may be used, and specific examples thereof include sodium hydroxide.
上記架橋処理の具体的な手順は次のとおりである。まず、澱粉１００質量部に対し、塩１５〜２５質量部を水に溶解し、そこへ澱粉を加え、澱粉懸濁液を調製し、そこへ、澱粉１００質量部に対し、架橋剤を５．５〜８．５質量部の割合で添加する。次に、これをｐＨ調整剤でｐＨ１０．５〜１２に調整及び撹拌しながら反応させる。この際の反応温度は、３５℃〜５０℃の範囲であればよく、好ましくは３７℃〜４５℃、より好ましくは３９℃〜４３℃である。また、反応時間は、６〜１６時間の範囲であればよく、好ましくは８〜１５時間、より好ましくは１０〜１４時間である。 The specific procedure of the cross-linking treatment is as follows. First, 15 to 25 parts by mass of salt is dissolved in water with respect to 100 parts by mass of starch, starch is added thereto to prepare a starch suspension, and a crosslinking agent is added thereto to 100 parts by mass of starch. It is added at a ratio of 5 to 8.5 parts by mass. Next, this is adjusted to pH 10.5 to 12 with a pH adjuster and reacted while stirring. The reaction temperature at this time may be in the range of 35 ° C to 50 ° C, preferably 37 ° C to 45 ° C, more preferably 39 ° C to 43 ° C. The reaction time may be in the range of 6 to 16 hours, preferably 8 to 15 hours, more preferably 10 to 14 hours.
本発明の食物繊維高含有澱粉は、食物繊維素材として様々な加工食品に利用できる。加工食品としては、例えば、麺類（うどん、きしめん、ひやむぎ、そうめん、中華そば、パスタ、そば、春雨、ビーフン、各種生麺、冷凍麺、乾燥麺、即席麺、蒸し麺、茹で麺、ニョッキ、ラビオリ、クスクス、餃子皮、焼売皮、ワンタン皮等）、パン類（食パン、菓子パン、蒸しパン、ベーグル、クロワッサン、ピザ、ナン、トルティーヤ、ピロシキ、プレッツェル等）、ケーキ類（ケーキ、ホットケーキ、スポンジ、クレープ、ワッフル、ドーナツ、マドレーヌ、シュークリーム、カステラ、エクレア等）、焼菓子類（クッキー、ビスケット、クラッカー、スコーン、パイ、乾パン等）、米飯類（ごはん、粥、雑炊、チャーハン、赤飯、ピラフ、ちまき、おこわ、ラザニア、リゾット、パエリア等）、和菓子類（饅頭、団子、ぎゅうひ、あられ、せんべい、餅菓子、かりんとう、ボーロ、もなか、羊羹、外郎、ちんすこう等）のほか、麩、ライスペーパー、揚げ物用の衣、フレークやシリアル、増粘剤、結着剤などが例示できる。特に、これら加工食品の中でも、麺類製品及びベーカリー製品（パン類、ケーキ類若しくは焼菓子類）においては、従来の食物繊維高含有澱粉を配合した場合、その加工製造時に食物繊維含量が低下しやすく、食感はボソボソしものになりやすいが、本発明の食物繊維高含有澱粉を利用すればそのようなデメリットがない。 The starch with a high dietary fiber content of the present invention can be used as a dietary fiber material in various processed foods. Examples of processed foods include noodles (udon, kishimen, hiyamugi, somen, Chinese soba, pasta, soba, vermicelli, rice noodles, various raw noodles, frozen noodles, dried noodles, instant noodles, steamed noodles, boiled noodles, gnocchi, ravioli. , Couscous, dumpling skin, grilled skin, wonton skin, etc.), breads (bread, sweet bread, steamed bread, bagels, croissants, pizza, naan, tortilla, piroshki, pretzel, etc.), cakes (cake, hot cake, sponge, etc.) Crepes, waffles, donuts, madeleines, cream puffs, castella, eclairs, baked goods (cookies, biscuits, crackers, scones, pies, dried bread, etc.), cooked rice (rice, porridge, porridge, fried rice, pilaf, chimaki) , Rice, lasagna, risotto, paella, etc., Japanese sweets (buns, dumplings, gyuhi, Are, crackers, Mochigashi, Karinto, bolo, during, jelly, Uiro addition to Chinsuko cormorants etc.), bran, rice paper, clothing for frying, flakes and cereals, thickeners, such as a binder can be exemplified. In particular, among these processed foods, in noodle products and bakery products (breads, cakes or baked confectioneries), when a conventional starch with a high dietary fiber content is blended, the dietary fiber content tends to decrease during the processing and production. However, the texture tends to be unpleasant, but such a disadvantage does not occur if the starch with a high dietary fiber content of the present invention is used.
本発明の食物繊維高含有澱粉を麺類製品に使用する場合、通常使用される小麦粉の１％〜９０％を代替して使用すればよく、ベーカリー製品に使用する場合は、通常使用される小麦粉の１〜１００％を代替して使用すればよい。その際、本発明の食物繊維高含有澱粉以外の澱粉を併用してもよく、例えば、ヒドロキシプロピル澱粉や酢酸澱粉など挙げられる。これら加工澱粉の原料は特に限定されないが、タピオカ澱粉、モチ種タピオカ澱粉、又はモチ種トウモロコシ澱粉を原料とする加工澱粉を併用した場合、本発明の麺類製品の食感はより好ましいものとなる。 When the starch with high dietary fiber content of the present invention is used for noodle products, 1% to 90% of wheat flour normally used may be used in place of it, and when it is used for bakery products, wheat flour normally used. It may be used by substituting 1 to 100%. At that time, a starch other than the starch with a high dietary fiber content of the present invention may be used in combination, and examples thereof include hydroxypropyl starch and starch acetate. The raw material of these modified starches is not particularly limited, but the texture of the noodle product of the present invention becomes more preferable when combined use is made of tapioca starch, waxy tapioca starch, or modified starch made from waxy corn starch.
以下に実施例及び比較例を挙げて、本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されて解釈されるものではない。ここで、「部」及び「％」は、それぞれ「質量部」及び「質量％」を表す。 The present invention will be specifically described below with reference to Examples and Comparative Examples, but the scope of the present invention is not limited to these Examples and is not construed. Here, "parts" and "%" represent "parts by mass" and "% by mass", respectively.
１．食物繊維含量の測定方法
（１）澱粉中の食物繊維含量の測定方法
澱粉試料（粉体）中に含まれる食物繊維含量は、プロスキー法により以下の通り測定した。まず、澱粉試料１サンプルにつき、タンパク質測定用と灰分測定用の２つの５００ｍＬのトールビーカーに各澱粉（１ｇ）を精秤し、ｐＨ６．０の０．０８Ｍリン酸緩衝液５０ｍＬを加えて分散させた。次いで、熱安定性α−アミラーゼ（ターマミル１２０Ｌ、ＮｏｖｏＮｏｒｄｉｓｋ社）１００μＬを加え、ビーカーをアルミ箔で覆い、沸騰水浴中に入れ、５分毎に攪拌しながら３０分間放置した。室温まで冷却した後、０．２７５Ｍ水酸化ナトリウム水溶液でｐＨ７．５±０．１に調整し、プロテアーゼ（Ｐ−５３８０、シグマ社）１００μＬを加え、ビーカーをアルミ箔で覆い、６０℃水浴中で振とうしながら３０分間反応させた。室温まで冷却し、０．３２５Ｍの塩酸水溶液でｐＨ４．３±０．３に調整し、アミログルコシターゼ（Ａ−９９１３、シグマ社）１００μＬを加え、ビーカーをアルミ箔で覆い、６０℃水浴中で振とうしながら３０分間反応させた。４倍容量の９５％エタノールを６０℃に加温して加えた後、１時間放置し、セライト（１．１ｇ）を敷き詰めたガラスろ過器（ロート型、１１Ｇ２）で吸引ろ過した。ビーカーを２０ｍＬの７８％エタノールで３回、１０ｍＬの９５％エタノールで２回、さらに１０ｍＬのアセトンで２回洗浄し、反応液の全量をろ過器に回収した。残留物を含むろ過器は１０５℃で一晩乾燥させ、放冷後、重量を測定した。ろ過器の１つは、セライトと残留物をかき取り、ケルダール法にて窒素含量を測定し、タンパク質を定量した。他方は、ろ過器ごと５２５℃で５時間灰化させ、灰分含量を測定した。空試験として試料を含まずに同様の操作を行い、残留物を乾燥させた残渣に空試験の結果を加味した上で、タンパク質及び灰分を除いた重量を澱粉含水物あたりの食物繊維含量とした。得られた数値から粉体水分を補正することによって澱粉絶乾物あたりの食物繊維含量を算出し、これを食物繊維含量（％）とした。
1. Measuring method of dietary fiber content (1) Measuring method of dietary fiber content in starch The dietary fiber content contained in the starch sample (powder) was measured by the Prosky method as follows. First, for each sample of starch, each starch (1 g) was precisely weighed into two 500 mL tall beakers for protein measurement and ash content measurement, and 50 mL of 0.08 M phosphate buffer of pH 6.0 was added and dispersed. It was Next, 100 μL of thermostable α-amylase (Termamyl 120L, NovoNordisk) was added, the beaker was covered with aluminum foil, and the beaker was placed in a boiling water bath and left for 30 minutes with stirring every 5 minutes. After cooling to room temperature, the pH was adjusted to 7.5 ± 0.1 with a 0.275 M aqueous sodium hydroxide solution, 100 μL of protease (P-5380, Sigma) was added, the beaker was covered with aluminum foil, and the mixture was placed in a 60 ° C. water bath. The reaction was allowed to proceed for 30 minutes with shaking. Cool to room temperature, adjust to pH 4.3 ± 0.3 with 0.325 M hydrochloric acid aqueous solution, add 100 μL of amyloglucosidase (A-9913, Sigma), cover the beaker with aluminum foil, and shake in a 60 ° C water bath. The mixture was reacted for 30 minutes while stirring. After adding 4 volumes of 95% ethanol to 60 ° C. by heating, the mixture was left for 1 hour and suction-filtered with a glass filter (funnel type, 11G2) covered with Celite (1.1 g). The beaker was washed 3 times with 20 mL of 78% ethanol, 2 times with 10 mL of 95% ethanol, and 2 times with 10 mL of acetone, and the whole amount of the reaction solution was collected in a filter. The filter containing the residue was dried at 105 ° C. overnight, allowed to cool, and then weighed. In one of the filters, celite and the residue were scraped off, the nitrogen content was measured by the Kjeldahl method, and the protein was quantified. On the other hand, the whole filter was ashed at 525 ° C. for 5 hours, and the ash content was measured. As a blank test, the same operation was performed without including the sample, and after adding the results of the blank test to the residue obtained by drying the residue, the weight excluding protein and ash was taken as the dietary fiber content per starch hydrate. . The dietary fiber content per starch dry matter was calculated by correcting the powder water content from the obtained numerical values, and this was defined as the dietary fiber content (%).
（２）加工食品中の食物繊維含量の測定方法
加工食品中の食物繊維含量の測定は、その食品をフリーズドライ及び粉砕して得られる粉体について、上記と同様の方法で行い、食品絶乾物あたりの食物繊維含量を算出して食物繊維含量（％）とした。また、１２０℃・１時間レトルト処理後の澱粉懸濁液についても、加工食品と同様の方法で測定を行い、澱粉絶乾物あたりの食物繊維含量（％）を算出した。
(2) Method for measuring dietary fiber content in processed foods The dietary fiber content in processed foods is measured in the same manner as above for powders obtained by freeze-drying and crushing the foods, and food dried products The dietary fiber content was calculated as the dietary fiber content (%). Further, the starch suspension after retort treatment at 120 ° C. for 1 hour was also measured in the same manner as for the processed food, and the dietary fiber content (%) per starch dry matter was calculated.
２．食物繊維高含有澱粉の調製及び評価（原料澱粉種による影響）
（１）原料澱粉
原料澱粉として、表１に示す通り、各種地下澱粉（３種類の甘藷澱粉、モチ種タピオカ澱粉）及び地上澱粉（トウモロコシ澱粉及びモチ種トウモロコシ澱粉）を準備した。なお、表１の糊化開始温度は、澱粉を固形分濃度６％（懸濁液３０ｇ中に絶乾物として１．８ｇの澱粉を含有）となるよう水と混合し、ラピッドビスコアナライザー（ＲＶＡ−４、Ｎｅｗｐｏｒｔ Ｓｃｉｅｎｔｉｆｉｃ Ｐｔｙ Ｌｔｄ．）を用いて測定した値である。甘藷澱粉の糊化開始温度は、商品によって異なり、「甘藷の精」は７７．６℃、「薩摩甘伝」は８０．０℃、「こなみずき」は６２．８℃であった。
2. Preparation and Evaluation of Starch High in Dietary Fiber (Effect of Starch Species as Raw Material)
(1) Raw Material Starch As the raw material starch, as shown in Table 1, various underground starches (three types of sweet potato starch, waxy tapioca starch) and above-ground starches (corn starch and waxy maize starch) were prepared. The gelatinization start temperature shown in Table 1 was obtained by mixing starch with water so that the solid content concentration was 6% (1.8 g of starch was contained in 30 g of the suspension as an absolute dry matter), and the rapid viscoanalyzer (RVA- 4, the value measured using Newport Scientific Pty Ltd.). The gelatinization start temperature of sweet potato starch varied depending on the product: "sweet potato spirit" was 77.6 ° C, "Satsuma Kanden" was 80.0 ° C, and "Konamizuki" was 62.8 ° C.
（２）澱粉の架橋処理
表１の原料澱粉試料Ｎｏ．１〜６を原料とし、架橋処理を行った。まず、水１３０部に硫酸ナトリウム２０部を溶解し、そこへ各原料澱粉１００部を加えてスラリーとした。このスラリーを、３％水酸化ナトリウム水溶液によりｐＨ１１．０〜ｐＨ１１．７に保持・撹拌しながら、トリメタリン酸ナトリウム７．０部及びトリポリリン酸ナトリウム０．１部を加え、４２℃で１５時間反応させた。その後、硫酸で中和、水洗、乾燥し、粉体水分を１２．０％〜１２．５％に調整した。
(2) Crosslinking treatment of starch Starch starch sample No. A crosslinking treatment was performed using 1 to 6 as raw materials. First, 20 parts of sodium sulfate was dissolved in 130 parts of water, and 100 parts of each raw material starch was added thereto to form a slurry. While maintaining and stirring the slurry at pH 11.0 to pH 11.7 with a 3% aqueous sodium hydroxide solution, 7.0 parts of sodium trimetaphosphate and 0.1 part of sodium tripolyphosphate were added and reacted at 42 ° C. for 15 hours. It was Then, it was neutralized with sulfuric acid, washed with water, and dried to adjust the powder water content to 12.0% to 12.5%.
（３）食物繊維含量の評価
原料澱粉及びその架橋澱粉について、上記の各測定方法に従い、レトルト処理前後の食物繊維含量をそれぞれ測定した。その結果、表２に示すように、試料Ｎｏ．１（糊化開始温度７７．６℃の甘藷澱粉）及び試料Ｎｏ．２（糊化開始温度８０．０℃の甘藷澱粉）を架橋処理した澱粉は、いずれも食物繊維含量が９０％以上と高く、１２０℃・１時間のレトルト処理後にあっても、食物繊維含量が５５％以上と高く維持されていた。
一方、地下澱粉であっても、糊化開始温度が低い試料Ｎｏ．３（糊化開始温度６２．８℃の甘藷澱粉）及び試料Ｎｏ．４（糊化開始温度６６．２℃のモチ種タピオカ澱粉）を原料として架橋処理した澱粉（比較例１及び２）は、食物繊維含量がそれぞれ２５．２％、２．１％と低かった。また、地上澱粉である試料Ｎｏ．５（糊化開始温度９２．２℃のトウモロコシ澱粉）及び試料Ｎｏ．６（糊化開始温度７３．５℃のモチ種トウモロコシ澱粉）を原料として架橋処理した場合、本発明の食物繊維高含有澱粉は得られなかった。
(3) Evaluation of dietary fiber content With respect to the raw material starch and its cross-linked starch, the dietary fiber content before and after the retort treatment was measured according to each of the above measuring methods. As a result, as shown in Table 2, the sample No. 1 (sweet potato starch having a gelatinization start temperature of 77.6 ° C.) and sample No. The starch obtained by cross-linking 2 (sweet potato starch having a gelatinization start temperature of 80.0 ° C.) had a high dietary fiber content of 90% or more, and even after the retort treatment at 120 ° C. for 1 hour, the dietary fiber content was high. It was maintained high at 55% or more.
On the other hand, even with underground starch, the sample No. 3 (sweet potato starch having a gelatinization starting temperature of 62.8 ° C.) and sample No. 3 The starch (Comparative Examples 1 and 2) cross-linked using No. 4 (glutinous tapioca starch having a gelatinization starting temperature of 66.2 ° C.) as a raw material had low dietary fiber contents of 25.2% and 2.1%, respectively. In addition, sample No. 5 (corn starch having a gelatinization starting temperature of 92.2 ° C.) and sample No. When 6 (a waxy corn starch having a gelatinization starting temperature of 73.5 ° C.) was used as a raw material, the starch having a high dietary fiber content of the present invention was not obtained.
３．食物繊維高含有澱粉の調製及び評価（反応時間による影響）
（１）澱粉の架橋処理
試料Ｎｏ．１を原料とし、上記２．（２）の架橋処理条件において、反応時間を４時間〜２６時間の範囲で変えて架橋処理を行った。
3. Preparation and evaluation of starch with high dietary fiber (effect of reaction time)
(1) Crosslinking treatment of starch Sample No. 1 as a raw material, and 2. Under the crosslinking treatment condition (2), the crosslinking treatment was performed while changing the reaction time within the range of 4 hours to 26 hours.
（２）食物繊維含量の評価
得られた澱粉の食物繊維含量の測定結果を表３に示す。いずれの澱粉もレトルト処理前の食物繊維含量は８５％以上であったが、レトルト処理後の食物繊維含量は、反応時間が６〜１６時間では５７〜７１％、８〜１５時間では６５〜７１％、１０〜１５時間では６８〜７１％であり、反応時間が１９時間以上では５５％未満であった。すなわち、食物繊維高含有澱粉であっても、その加工耐性は架橋処理の反応時間に依存し、架橋処理を長時間行うことは、加工耐性のある食物繊維高含有澱粉を得るためには好ましくないことがわかった。
(2) Evaluation of dietary fiber content Table 3 shows the measurement results of dietary fiber content of the obtained starch. The dietary fiber content before retort treatment was 85% or more for all starches, but the dietary fiber content after retort treatment was 57 to 71% at a reaction time of 6 to 16 hours, and 65 to 71 at 8 to 15 hours. %, 68 to 71% in 10 to 15 hours, and less than 55% in the reaction time of 19 hours or more. That is, even with starch having a high dietary fiber content, its processing resistance depends on the reaction time of the cross-linking treatment, and it is not preferable to carry out the cross-linking treatment for a long time in order to obtain a starch having a high dietary fiber content with processing resistance. I understood it.
４．食物繊維高含有澱粉の調製及び評価（反応温度による影響）
（１）澱粉の架橋処理
試料Ｎｏ．１の澱粉を原料とし、上記２．（２）の架橋処理条件において、硫酸ナトリウムの添加量を１５部、反応時間を１２時間の一定として、３７℃又は４２℃で架橋処理を行った。
4. Preparation and evaluation of starch with high dietary fiber (effect of reaction temperature)
(1) Crosslinking treatment of starch Sample No. Using the starch of No. 1 as a raw material, the above 2. Under the crosslinking treatment condition of (2), the crosslinking treatment was carried out at 37 ° C. or 42 ° C. with the addition amount of sodium sulfate being 15 parts and the reaction time being constant for 12 hours.
（２）食物繊維含量の評価
得られた澱粉の食物繊維含量の測定結果を表４に示す。反応温度による影響はなく、４２℃、３７℃のいずれの反応温度によっても、レトルト処理後の食物繊維含有量は５５％以上と高く維持されていた。
(2) Evaluation of dietary fiber content Table 4 shows the measurement results of dietary fiber content of the obtained starch. There was no influence by the reaction temperature, and the dietary fiber content after the retort treatment was maintained at a high value of 55% or more at both reaction temperatures of 42 ° C and 37 ° C.
５．食物繊維高含有澱粉の調製及び評価（架橋剤の添加量による影響）
（１）澱粉の架橋処理
試料Ｎｏ．１の澱粉を原料とし、上記２．（２）の架橋処理条件において、トリメタリン酸ナトリウム（架橋剤）の添加量を５．０〜１０．０部、反応時間を１２時間として、架橋処理を行った。
5. Preparation and Evaluation of Starch High in Dietary Fiber (Effect of Crosslinking Agent Addition)
(1) Crosslinking treatment of starch Sample No. Using the starch of No. 1 as a raw material, the above 2. Under the crosslinking treatment condition of (2), the crosslinking treatment was performed with the addition amount of sodium trimetaphosphate (crosslinking agent) being 5.0 to 10.0 parts and the reaction time being 12 hours.
（２）食物繊維含量の評価
得られた澱粉の食物繊維含量の測定結果を表５に示す。架橋剤を５．５部以上添加すると、レトルト処理後の澱粉中の食物繊維含量は５５％以上と高く維持されていた。また、架橋剤の添加量が５〜８．５部の範囲では、架橋剤の添加量が増えるほど得られる澱粉の食物繊維含量は増大し、レトルト処理による食物繊維含量の減少率も低かった。架橋剤が８．５部及び１０部で処理されたときの各澱粉中の食物繊維含量は同等であったことから、架橋剤を８．５部より多く添加しても食物繊維含量は増加しないことがわかった。
以上より、架橋剤の添加量は５．５〜８．５部の範囲にあることが好ましく、６．５〜８．５部の範囲にあれば、レトルト処理後も６８．０％以上と食物繊維含量を高く維持できる、より加工耐性に優れた食物繊維高含有澱粉が得られるため、さらに好ましいといえる。
(2) Evaluation of dietary fiber content Table 5 shows the measurement results of dietary fiber content of the obtained starch. When 5.5 parts or more of the crosslinking agent was added, the dietary fiber content in the starch after the retort treatment was maintained at a high value of 55% or more. Further, when the amount of the cross-linking agent added was in the range of 5 to 8.5 parts, the dietary fiber content of the obtained starch increased as the amount of the cross-linking agent added increased, and the reduction rate of the dietary fiber content due to the retort treatment was also low. Since the dietary fiber content in each starch was the same when the crosslinking agent was treated with 8.5 parts and 10 parts, the addition of more than 8.5 parts of the crosslinking agent did not increase the dietary fiber content. I understood it.
From the above, it is preferable that the addition amount of the cross-linking agent is in the range of 5.5 to 8.5 parts. It can be said that it is more preferable because a starch with a high dietary fiber content, which can maintain a high fiber content and is excellent in processing resistance, is obtained.
６．食物繊維高含有澱粉の調製及び評価（塩の添加量による影響）
（１）澱粉の架橋処理
試料Ｎｏ．１の澱粉を原料とし、上記２．（２）の架橋処理条件において、硫酸ナトリウム（塩）の添加量を５．０〜２７．５部、反応時間を１２時間として、架橋処理を行った。
6. Preparation and Evaluation of Starch High in Dietary Fiber (Effect of Salt Addition)
(1) Crosslinking treatment of starch Sample No. Using the starch of No. 1 as a raw material, the above 2. Under the crosslinking treatment condition (2), the amount of sodium sulfate (salt) added was 5.0 to 27.5 parts, and the reaction time was 12 hours.
（２）食物繊維含量の評価
得られた澱粉の食物繊維含量の測定結果を表６に示す。塩を７．５部以上添加すると、レトルト処理後にあっても、食物繊維含量が５５％以上と高く維持されていた。
また、塩の添加量が５〜２５部の範囲では、塩の添加量が増えるにつれ、レトルト処理後にあっても食物繊維含量が高く維持される澱粉が得られていた。塩の添加量を２５部及び２７．５部として架橋処理した各澱粉の食物繊維含量は同等であり、塩を２５部より多く添加しても食物繊維含量の増大は見られなかった。
以上より、塩の添加量は７．５〜２５．０部が好ましく、さらに１５．０〜２５．０部では、レトルト処理後にあっても食物繊維含量が６８％以上と高く維持できることから、より好ましいといえる。
(2) Evaluation of dietary fiber content Table 6 shows the measurement results of dietary fiber content of the obtained starch. When 7.5 parts or more of salt was added, the dietary fiber content was kept as high as 55% or more even after the retort treatment.
In addition, when the amount of salt added was in the range of 5 to 25 parts, starch having a high dietary fiber content was obtained even after the retort treatment, as the amount of salt added increased. The dietary fiber contents of the starches crosslinked with the addition amounts of salt being 25 parts and 27.5 parts were the same, and no increase in the dietary fiber content was observed even if more than 25 parts of salt was added.
From the above, the amount of salt added is preferably 7.5 to 25.0 parts, and at 15.0 to 25.0 parts, since the dietary fiber content can be maintained as high as 68% or more even after the retort treatment, It can be said to be preferable.
７．食物繊維高含有澱粉の調製及び評価（塩の種類による影響）
（１）澱粉の架橋処理
試料Ｎｏ．１の澱粉を原料とし、上記２．（２）の架橋処理条件において反応時間を１２時間、塩の添加量は１５．０部の一定として、塩の種類を変えて架橋処理を施した。
7. Preparation and evaluation of starch with high dietary fiber (effect of salt type)
(1) Crosslinking treatment of starch Sample No. Using the starch of No. 1 as a raw material, the above 2. Under the crosslinking treatment condition (2), the reaction time was 12 hours, the amount of salt added was constant at 15.0 parts, and the type of salt was changed to carry out the crosslinking treatment.
（２）食物繊維含量の評価
得られた澱粉の食物繊維含量の測定結果を表７に示す。硫酸ナトリウム、塩化ナトリウム、硫酸ナトリウム及び塩化ナトリウムの混合塩、のいずれを用いても、得られる澱粉は、そのレトルト処理後の食物繊維有量が５５％以上と高く維持されていた。また、硫酸ナトリウムに比べて塩化ナトリウムを用いたほうが、レトルト処理後にあっても食物繊維含量が高く維持される傾向にあった。但し、塩化ナトリウムを使用する場合、製造設備の防錆処理が必要となって製造コストが高くなるため、コストの観点を考慮すれば、硫酸ナトリウムを用いるほうが好ましいともいえる。
(2) Evaluation of dietary fiber content Table 7 shows the measurement results of dietary fiber content of the obtained starch. Regardless of whether sodium sulfate, sodium chloride, or a mixed salt of sodium sulfate and sodium chloride was used, the starch obtained had a high dietary fiber content of 55% or more after the retort treatment. In addition, compared to sodium sulfate, sodium chloride tended to maintain a high dietary fiber content even after retort treatment. However, when sodium chloride is used, it is preferable to use sodium sulfate from the viewpoint of cost, because rust prevention treatment of the manufacturing equipment is required and the manufacturing cost increases.
８．食物繊維高含有澱粉の調製及び評価（トリポリリン酸ナトリウムの有無による影響）
（１）澱粉の架橋処理
試料Ｎｏ．１の澱粉を原料とし、上記２．（２）の架橋処理条件において反応時間を１２時間とし、トリポリリン酸ナトリウム（ＳＴＴＰ）を添加しないで架橋処理を行った。
8. Preparation and evaluation of starch with high dietary fiber content (influence of sodium tripolyphosphate)
(1) Crosslinking treatment of starch Sample No. Using the starch of No. 1 as a raw material, the above 2. Under the crosslinking treatment condition of (2), the reaction time was 12 hours, and the crosslinking treatment was performed without adding sodium tripolyphosphate (STTP).
（２）食物繊維含量の評価
得られた澱粉の食物繊維含量の測定結果を表８に示す。トリポリリン酸ナトリウムを添加せずとも、得られる澱粉の食物繊維含量に違いはなく、トリポリリン酸ナトリウムを添加したときと同様、レトルト処理後にあっても食物繊維有量が５５％以上と高く維持される澱粉が得られた。
(2) Evaluation of dietary fiber content Table 8 shows the measurement results of dietary fiber content of the obtained starch. Even if sodium tripolyphosphate is not added, there is no difference in the dietary fiber content of the obtained starch, and as with sodium tripolyphosphate, the dietary fiber content is maintained at 55% or higher even after the retort treatment. A starch was obtained.
９．その他
糊化開始温度７１．９℃のタピオカ澱粉を原料とし、上記２．（２）の架橋処理条件において、硫酸ナトリウム２０部を塩化ナトリウム１５部とし、また反応時間は１２時間として、架橋処理を行った。得られた澱粉（実施例２７）の食物繊維含量を測定したところ、９３．１％であった。また、レトルト処理後の食物繊維含量は５７．１％であった。よって、原料澱粉が、地下澱粉であるタピオカ澱粉であって、糊化開始温度が７０℃以上である場合、上述した適切な条件の範囲内で架橋処理することにより、加工耐性に優れた食物繊維高含有澱粉が得られることが確認された。
9. Others Using tapioca starch having a gelatinization starting temperature of 71.9 ° C. as a raw material, the above 2. Under the crosslinking treatment condition of (2), 20 parts of sodium sulfate was changed to 15 parts of sodium chloride, and the reaction time was 12 hours to carry out the crosslinking treatment. The dietary fiber content of the obtained starch (Example 27) was measured and found to be 93.1%. The dietary fiber content after the retort treatment was 57.1%. Therefore, when the raw material starch is tapioca starch, which is underground starch, and the gelatinization start temperature is 70 ° C. or higher, the dietary fiber excellent in processing resistance is obtained by the crosslinking treatment within the above-mentioned appropriate conditions. It was confirmed that a high content starch was obtained.
１０．加工食品における評価（麺）
（１）麺の製造
実施例７、実施例２７及び比較例５の各澱粉を用い、表９の配合及び表１０の工程に従って茹で麺を作製した。
10. Evaluation of processed foods (noodles)
(1) Manufacture of noodles Boiled noodles were prepared using the starches of Example 7, Example 27 and Comparative Example 5 according to the formulation of Table 9 and the process of Table 10.
（２）麺製造時の加工耐性
上記各麺の、茹でる前後における食物繊維含量を測定した。表１１にその結果を示す。実施例７又は実施例２７の本発明の食物繊維高含有澱粉を用いた場合、麺を茹でた後においても、麺を茹でる前の食物繊維含量の９６％以上が残存していた。一方、実施例７と同じ糊化開始温度が７０℃以上である甘藷澱粉を原料とし、異なる条件で製造された澱粉（比較例５の澱粉）を用いた場合、その茹で麺の食物繊維残存率は７４．０％と低かった。
(2) Processing resistance during noodle production The dietary fiber content of each of the above noodles was measured before and after boiling. Table 11 shows the results. When the starch with a high dietary fiber content of the present invention of Example 7 or Example 27 was used, 96% or more of the dietary fiber content before boiling the noodles remained even after the noodles were boiled. On the other hand, when the same starch starch having a gelatinization starting temperature of 70 ° C. or higher as in Example 7 was used as a raw material and starch produced under different conditions (starch of Comparative Example 5) was used, the residual rate of dietary fiber in the boiled noodles Was as low as 74.0%.
（３）麺における官能評価
表１１に、各澱粉の麺における官能評価結果を示す。以降、官能評価は、よく訓練されたパネラー１０名による絶対評価で行った。食感については、「粉っぽい」（０点）、「その食品として自然な食感である」（１点）、「その食品として好ましい食感である」（２点）のいずれかを、風味については、「やや異味を感じる」（０点）、「その食品として自然な風味である」（１点）、「その食品として好ましい風味である」（２点）のいずれかを各パネラーに選択させた。食感及び風味のいずれの評価項目についても、パネラー１０名の合計点が１０点以上であれば食品形態として問題ないと判断した。実施例２８及び実施例２９は、食感及び風味のいずれもが１０点以上であり、麺として違和感はなく自然であった。特に、糊化開始温度が７０℃以上である甘藷澱粉を原料とする食物繊維高含有澱粉を用いて得られた実施例２８の麺は、タピオカ澱粉を原料とする食物繊維高含有澱粉を用いて得られた実施例２９の麺と比べ、食感及び風味の評価が高かった。
(3) Sensory evaluation of noodles Table 11 shows the results of sensory evaluation of noodles of each starch. After that, the sensory evaluation was performed by an absolute evaluation by 10 well-trained panelists. Regarding the texture, one of "powdery" (0 point), "natural texture of the food" (1 point), "preferable texture of the food" (2 points), Regarding the flavor, each panel has one of "feel a little strange" (0 points), "is a natural flavor as the food" (1 point), and "is a desirable flavor as the food" (2 points). I made you choose. With respect to both evaluation items of texture and flavor, it was judged that there was no problem as a food form if the total score of 10 panelists was 10 or more. In each of Example 28 and Example 29, both the texture and the flavor were 10 points or more, and the noodles were natural and natural. In particular, the noodles of Example 28 obtained by using the starch with a high dietary fiber content made from sweet potato starch having a gelatinization starting temperature of 70 ° C. or higher were prepared by using the starch with a high dietary fiber content made from tapioca starch. The evaluation of texture and flavor was higher than that of the obtained noodle of Example 29.
１１．加工食品における評価（ベーカリー製品）
（１） 食パンの製造
実施例７、実施例２７及び比較例５の各澱粉を用い、表１２の配合及び表１３の工程に従い、実施例３０、実施例３１及び比較例１４の各食パンを作製した。
11. Evaluation of processed foods (bakery products)
(1) Production of Bread Using the starches of Example 7, Example 27 and Comparative Example 5, the breads of Example 30, Example 31 and Comparative Example 14 were prepared in accordance with the formulation of Table 12 and the process of Table 13. did.
（２）食パン製造時の加工耐性
表１４に食パンの評価結果を示す。本発明の食物繊維高含有澱粉を用いた場合、食パン生地を焼成した後においても食物繊維は９０％以上と高い割合で残存していた（実施例３０及び３１）。一方、糊化開始温度が７０℃以上である甘藷澱粉を原料としても、異なる条件により製造された澱粉を用いて作製した食パンの食物繊維残存率は、４９．０％と低かった（比較例１４）。
(2) Processing resistance during production of bread Table 14 shows the evaluation results of bread. When the starch with high dietary fiber content of the present invention was used, the dietary fiber remained at a high rate of 90% or more even after baking the bread dough (Examples 30 and 31). On the other hand, even if the sweet potato starch having a gelatinization start temperature of 70 ° C. or higher was used as a raw material, the residual rate of dietary fiber of bread prepared using starch produced under different conditions was as low as 49.0% (Comparative Example 14). ).
（３）食パンにおける官能評価
表１４に、各澱粉の食パンにおける官能評価結果を示す。実施例３０及び実施例３１は、食感及び風味のいずれもが１０点以上であり、食パンとして違和感なく自然であった。特に、実施例３０の食パンは、タピオカ澱粉を原料とする食物繊維高含有澱粉を用いて作製した実施例３１の食パンと比べ、食感及び風味の評価が高かった。
(3) Sensory evaluation on bread Table 14 shows the results of sensory evaluation on bread of each starch. In each of Example 30 and Example 31, both the texture and the flavor were 10 points or more, and the bread was natural and natural. In particular, the bread of Example 30 was evaluated highly in texture and flavor as compared with the bread of Example 31 prepared using starch containing a high dietary fiber containing tapioca starch as a raw material.
１２．ヒトにおける生理効果
本発明の食物繊維高含有澱粉のヒトにおける生理効果を調べた。具体的には、甘藷澱粉（表１の試料Ｎｏ．１）と本発明の食物繊維高含有甘藷澱粉（実施例７）とを各被験者にそれぞれ摂取させ、血糖値の経時変化を比較した。
12. Physiological effect in human The physiological effect in human of the starch with high dietary fiber content of the present invention was investigated. Specifically, sweet potato starch (Sample No. 1 in Table 1) and sweet potato starch having a high dietary fiber content of the present invention (Example 7) were respectively ingested by each subject, and changes in blood glucose levels over time were compared.
（１）試験サンプルの調製
前記澱粉３０ｇ（乾燥重量）と水１５０ｍｌの澱粉懸濁液をビーカーに入れ、これを沸騰水浴中で撹拌しながら５分間加熱した。その後、直ちにビーカーを流水で室温まで冷却し、試験サンプルとした。なお、試験サンプルはヒト試験の１時間前に調製した。
(1) Preparation of test sample The starch suspension containing 30 g (dry weight) of the starch and 150 ml of water was placed in a beaker and heated in a boiling water bath for 5 minutes while stirring. Then, the beaker was immediately cooled to room temperature with running water to obtain a test sample. The test sample was prepared 1 hour before the human test.
（２）ヒト試験
健常人男女９名を被験者とし、被験者には試験開始１２時間前より絶食させた。試験サンプル摂取直前に各被験者の血液を採取し、その後、被験者に試験サンプルと水１５０ｍｌを摂取させた。試験サンプルを摂取してから、１５、３０、４５、６０、９０及び１２０分後に各被験者の血液を採取した。採取した血液を遠心分離して血清を取り出し、血糖値測定キット（グルコースＣIIテストワコー、和光純薬工業株式会社）にてグルコースを定量した。
(2) Human test Nine healthy men and women were used as test subjects, and the subjects were fasted 12 hours before the start of the test. Blood was collected from each subject immediately before ingestion of the test sample, and then the subject ingested the test sample and 150 ml of water. Blood was collected from each subject at 15, 30, 45, 60, 90 and 120 minutes after ingesting the test sample. The collected blood was centrifuged to remove serum, and glucose was quantified with a blood glucose level measurement kit (Glucose CII Test Wako, Wako Pure Chemical Industries, Ltd.).
（３）結果
被験者９名の血糖値の平均値±標準誤差を図１に示す。統計解析は対応のあるｔ検定を用い、有意水準は両側検定で５％未満を有意とした。サンプル摂取３０分後の血糖値は、原料甘藷澱粉（試料Ｎｏ．１）を摂取した場合は４０．３ｍｇ／ｄｌ、本発明の食物繊維高含有澱粉（実施例７）を摂取した場合は１３．７ｍｇ／ｄｌであり、有意差があった。以上より、本発明の食物繊維高含有澱粉は、通常の澱粉と比べて摂取後の血糖値上昇が非常に緩やかであるので、加工食品中のデンプン質原料を本発明の食物繊維高含有澱粉に一部又は全部置き換えることにより、その加工食品を摂取した後の血糖値の上昇を抑制することができる。すなわち、本発明の食物繊維高含有澱粉は、血糖値上昇抑制用食品組成物として利用できる。
(3) Results The average value ± standard error of the blood glucose levels of 9 subjects is shown in FIG. For statistical analysis, a paired t-test was used, and a significance level of less than 5% was determined to be significant by a two-sided test. The blood glucose level 30 minutes after ingesting the sample was 40.3 mg / dl when the raw material sweet potato starch (Sample No. 1) was ingested, and 13.3 when the dietary fiber-rich starch of the present invention (Example 7) was ingested. It was 7 mg / dl, which was a significant difference. From the above, the starch with high dietary fiber content of the present invention has a very gradual increase in blood glucose level after ingestion as compared with a normal starch, so that the starchy raw material in processed foods is converted to the starch with high dietary fiber content of the present invention. By substituting a part or all of them, it is possible to suppress an increase in blood glucose level after ingesting the processed food. That is, the starch with a high dietary fiber content of the present invention can be used as a food composition for suppressing an increase in blood sugar level.
Claims (5)
（Ａ）ＡＯＡＣ法９８５．２９（プロスキー法）により測定された値（不溶性食物繊維と高分子水溶性食物繊維の合算値）を用いて算出される、澱粉固形分あたりの換算値（％）。 A cross-linked starch made from sweet potato starch having a gelatinization start temperature of 70 ° C. or higher, which has a dietary fiber content of 90% or higher and a starch solid content of 30%, which is 120 ° C. as defined in (A) below. Cross-linked starch rich in dietary fiber, having a dietary fiber content of 68 % or more after heating for 1 hour :
(A) Converted value (%) per starch solid content calculated using the value measured by AOAC method 985.29 (Prosky method) (total value of insoluble dietary fiber and polymer water-soluble dietary fiber) .
（Ａ）ＡＯＡＣ法９８５．２９（プロスキー法）により測定された値（不溶性食物繊維と高分子水溶性食物繊維の合算値）を用いて算出される、澱粉固形分あたりの換算値（％）。 Cross-linked starch having a high dietary fiber content, having a dietary fiber content defined by the following (A) of 90% or more, and a dietary fiber content of an aqueous solution of 30% starch solids after heating at 120 ° C. for 1 hour is 68% or more. Of 100 parts by weight of sweet potato starch having a gelatinization starting temperature of 70 ° C. or higher, and 5.5 to 8.5 parts by mass of sodium trimetaphosphate and 15 to 25 parts by mass of sodium sulfate and / or sodium chloride. Parts and blended and reacted for 6 to 16 hours: A method for producing a crosslinked starch having a high dietary fiber content:
(A) Converted value (%) per starch solid content calculated using the value measured by AOAC method 985.29 (Prosky method) (total value of insoluble dietary fiber and polymer water-soluble dietary fiber) .
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